German Sauerkraut And Potato Casserole - cooking recipe

Ingredients

14 ounces sauerkraut, canned
800 g potatoes
1 (12 1/2 ounce) can vegetarian sausages (you can also use a larger can if you want more sausage in the casserole)
1 large onion, chopped
1 1/2 tablespoons canola oil
1 teaspoon cumin
salt, to taste
3 1/2 ounces sour cream

Preparation

Boil the potatoes with the skins on them until they are cooked, but not too soft (maybe about 10-15 minutes).
Skin the potatoes and cut in slices.
Cut the sausages in long slices.
In a pan heat the oil and cook the onion a few minutes, then add sauerkraut and seasoning. Saute for a couple more minutes then set aside.
Spray 8x8 cooking dish with cooking spray and lay in alternating layers the potatoes, then sausages, then sourkraut.
In a small bowl whip the sour cream with salt according to your taste and then pour/spread over the top.
Bake it in the oven at medium heat for around a 1/2 hour.